Beef and mushrooms Parisian cafe style

250g Fresh mushrooms

300g beef *

2 Cloves Garlic

Coconut milk

Indian Zaffran

Parsley

Olive oil

Salt

Pepper

Start by washing the mushrooms and cut in ¼, slice two cloves of garlic. On a medium size wok or pan put some olive oil and the garlic until it start to fry and add the mushrooms. Let it cook until almost all water is gone, season with salt and pepper.

Slice the beef in stripes. In the same pane, put the cooked mushrooms aside add more oil and garlic and cook the meat in medium heat, in the end mix the mushrooms add two soup spoons of Indian zaffran and the coconut milk (tea cup), taste and season. Add sliced parsley, let it cook for 10 min

Serve with steamed white rice.

* Two person portion

Spicy chili-pepper's sauce

1 hand of spicy chili’s
2 cloves of garlic
Dried oregano
Olive oil ( virgin )

Start by choosing a small jar to keep the sauce.
Slice the chili’s and the cloves of garlic and fill the small jar. Add the oreganos and fill with olive oil until all is covered. Leave it for one week before use!
Depending on the chili pepper's it can get more or less spicy sauce.
Great for grilled fish meat or sea food!! Just try it ;)

Chinese style egg noodles

4 egg noodle nest's

1 onion

¼ Savoy cabbage

250g mushrooms

2 carrots

2 eggs

Pumpkin or sesame seeds

Peanut oil

Pepper

Soy sauce

Start by putting to boil the noodles on plenty of water.

Slice thinly the onion the cabbage and the mushrooms, Use a medium wok with some peanut oil and start stir fry the sliced vegetables, season with pepper and stir for 10/15 min, add the scrapped carrots and soy sauce, continue to stir for 5 min more. Drain the water from the boiled noodles and add it to the wok, mix it and set aside.

In the wok open the eggs in medium heat and wait until the whites start to cook then stir with wooden chopsticks or spoon until the eggs are mixed and completly cooked.

Serve a portion in a bowl, add the eggs and some seeds on top and its ready to eat ;)